“Cinematic Malaysian Paleo Breakfast Bowl: A Fusion of Flavors and Textures”

Allergens

Shellfish (Prawns)

Ingredients

• 1 lb tiger prawns, peeled and deveined
• 4 oz firm tofu, cubed
• 2 cups cauliflower rice, cooked
• 1 cup baby spinach, packed
• 1/2 cup roasted cashews
• 3 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 tsp turmeric powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, thinly sliced
• 2 tbsp coconut oil

Instructions

1. In a large pan, heat the coconut oil over medium heat. Add ginger and garlic, and sauté for 1 minute.
2. Add prawns to the pan and cook until they turn pink. Season with turmeric, salt, and pepper. Remove from pan and set aside.
3. In the same pan, add tofu cubes and cook until golden brown on all sides. Set aside.
4. Add spinach and cauliflower rice to the pan and cook for 2 minutes. Season with coconut aminos and lime juice. Mix well.
5. Combine prawns, tofu, cashews, and cooked vegetables in a bowl. Top with fresh cilantro and scallions.
6. Serve immediately, garnishing with additional cilantro and scallions if desired.

Chef’s Insight

This recipe is an excellent example of how traditional Malaysian flavors can be adapted for a paleo diet while still providing a rich, satisfying meal.

Notes

Be sure to use fresh, high-quality ingredients for the best flavor and texture.